If you loved my Salted Honey Chocolate Chip Cookies (and if you haven’t tried them yet, you will want to!), this variation is about to be your new favorite.It’s the best of that cookie paired with my White Chocolate Macadamia Nut Cookies.These Salted Honey White Chocolate Macadamia Nut Cookies bake up soft in the center with lightly crisp edges, filled with creamy white chocolate and buttery macadamia nuts.

The honey brings a deep, caramel-like sweetness without making the cookies taste like honey, and I love a sprinkle of flaky salt to keep every bite balanced.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Softened butter (I prefer unsalted butter) creams smoothly with the sugar and honey to create a rich base.If you only have salted butter, simply reduce the added kosher salt.

Brown Sugar: Provides sweetness and moisture, helping the cookies stay soft with a chewy texture.Dark brown sugar works, too, for a deeper molasses flavor.Honey: Adds shine, tenderness, and a warm caramel-like sweetness.

In a pinch, maple syrup can work, but the flavor will be different.Egg: Helps bind the dough and create structure.For best results, use it at room temperature.

Out of eggs? Check out my egg substitutes to try.Flour: All-purpose flour gives the cookies their shape and balance.A gluten-free blend should also wor

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